Cheddar, Gruyère and Chive Bread

Here is a wonderful recipe from Dorie Greenspan. A savory quick bread loaded with cheese and chives. This recipe comes from Dorie's book Around My French Table. 

I served it last Sunday on an appetizer tray and everyone who tried it loved it. My chives are going strong in the garden right now and I was able to cut a big, fresh handful just for this recipe. Chives are a wonderful herb to grow in the garden and very hardy even in our cold, Wisconsin winters.

 

I decided on Sharp Cheddar and Gruyère cheese to use in my bread.  Dorie suggests several different kinds of cheese that would be suitable. You can also substitute chopped green onions rather than using chives. This is how it looks before going into the oven......

The toasted walnuts added a delightful crunch. 

Cheddar, Gruyère and Chive Bread

Adapted from Around My French Table by Dorie Greenspan
Printable Recipe

Note: Before beginning allow the eggs and milk to come to room temperature

1-3/4 cups all-purpose flour
1 tablespoon baking powder
12-1 teaspoon salt (use less if you are using a salty cheese)
1/4 teaspoon freshly ground pepper
1/4 teaspoon cayenne
3 large eggs
1/3 cup whole milk
1/3 cup extra-virgin olive oil
1 cup (4 ounces) coarsely grated sharp cheddar cheese
1/2 cup (2 ounces) Gruyère cheese, cut into very small cubes
1/2 cup minced fresh chives
1/3 cup toasted walnuts, chopped

Place rack in center of oven and preheat to 350 F. Butter an 8 inch Pyrex loaf pan.

Place the flour, baking powder, salt and pepper in a large bowl and whisk together.

Crack the eggs into a medium bowl and whisk for about a minute, until foamy. Whisk in the milk and olive oil.

Pour the wet ingredients over the dry ingredients and gently mix just until the dough barely comes together. Then, gently fold in the cheeses, chives and walnuts. Less mixing is best here! Scoop out the dough into the prepared pan and smooth the top with a spatula.

Bake for 35 to 45 minutes, or until the bread is golden and a toothpick comes out clean. Transfer the pan to a rack and cool for about 3 minutes. Then, run a knife around the sides and turn the loaf out. Cool completely on the rack, right-side-up.

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Chow Mein Noodle Nests and Happy Easter To You!

I'd like to wish all of you who celebrate, a very Happy Easter! I will be hosting Easter dinner here on Sunday with our family and decorations and preparations are under way! Easter and spring are a time of renewal and rebirth (although spring has been excruciatingly slow to arrive here this year!). Eggs and nests are perfect symbols of the season. These Chow Mein Noodle Nests were made for my families upcoming Easter dinner and you will find the recipe below

Once again, I made natural dyed Easter eggs using onions skins, herbs and early flowers from the garden.

I picked pansies from the pots on the front porch and other early flowers from the garden like scilla and dwarf irises and included some parsley and other leafy herbs to decorate my eggs.  The flowers/herbs are placed on the unboiled egg, then it is wrapped in onion skin.
 

The next part takes a little patience. The egg and the flowers or leaves are carefully wrapped tightly in either nylon stockings or muslin cheesecloth. You need about 3 hands to do this but perfection isn't important. Then they are lowered into simmering water and allowed to gently simmer for about 30 minutes. 

I had an unexpected surprise this year after my eggs were finished cooking.  I didn't have time to unwrap the eggs when they were done so after cooling them in an ice bath and draining them, I put them, still wrapped in onion skins and cheese cloth, into the refrigerator overnight. They turned out more vivid and colorful than ever after their overnight stay in the frig!

I also tried growing real Easter grass for another Easter table decoration this year. I lined a favorite bowl with a double thickness of plastic wrap, filled it with vermiculite and then added grass seed.  The bowl was then covered with another sheet of plastic wrap until the seed began to sprout.. I then kept it misted with water each day. It was amazing how quickly it grew in just one week!

There will be more eggs nestled in this grassy 'nest'. 

Here is the recipe for the Chow Mein Noodle Nests. They were not only cute but the nests are delicious too!

Chow Mein Noodle Nests

One bag of white chocolate chips
One bag of chow mein noodles
Sweetened coconut - toasted lightly in the oven
Candies to fill the baskets such as Jordan Almonds or M&Ms

Melt a bag of white chocolate chips in the microwave.  Add chow mein noodles and some toasted coconut.  Stir to coat, and press the mixture against the bottom and sides of a non-stick 12 cup muffin tin sprayed with additional non-stick spray. Cool in the refrigerator and then gently remove with a knife.  Jordan almonds fill these edible nests. 

My best wishes Easter wishes to you whether you celebrate with an Empty Nest, Partial Nest or a Full Nest!

~Susan 

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Espresso Steak Rub

Gone with a Handsomer Man is Michael Lee West's new novel. I received my copy last week and quickly finished it! What a fun read filled with humor, love, death and southern intrigue! I loved Michael Lee's writing and the character she created in Teeny Templeton. Teeny is quite the little lady! A strong-willed spitfire with a strong, peach throwing arm, but with so much vulnerability.

Like, Teeny, I think there is something cathartic about cooking and baking.  Just look at the beautiful colors of the ingredients for the rub!

Teeny's espresso rub reminds me her, sweet and spicy.

The steak and rub recipe from the book were delicious! I served the espresso-rubbed, grilled steak with some browned potatoes, onions and parsley and a side of sauteed asparagus and sesame seeds. My husband grilled the steak to medium-rare perfection.

I'm joining Michael Lee West and her foodie friends at Designs by Gollum by sharing some of Teeny Templeton's favorite recipes from the novel Gone with a Handsomer Man. 

Espresso Steak Rub

Adapted from Gone with a Handsomer Man

3 tablespoons espresso beans, freshly ground
1-1/2 teaspoons sea salt
3 tablespoons brown sugar
1 teaspoon ground pepper
2 teaspoons chili powder
1 teaspoon ginger
2 tablespoons Hungarian paprika

Mix together all ingredients. Brush steaks with extra virgin olive oil and dredge in rub. Grill to your favorite temperature.

Yield: Coats two steaks

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Baked Eggs in Croissant 'Nests'

I love looking forward to a relaxed Sunday breakfast when I know I have time to make and eat something a little more special than cold cereal and fruit or a "no-brainer" piece of toast and preserves.

The weekend is also when I usually have more time to look through my recipes and cookbooks. If you're like me, your have a bazillion recipes that you've collected from the start of food blogging, gleaned from wonderful sites. If you're also like me, you'll never have time to make all of them. But, every now and then, while I'm looking for something else on my computer I'll come across one of those recipes that I had saved and forgotten.

This one I found while searching my computer files under Eggs as I was looking for Easter ideas. I had saved it from a post on Inn Cuisine, a blog that featured recipes from Inns and Bed and Breakfasts. Sadly, Inn Cuisine's site is not longer in existence. This particular recipe I saved came from from The Kate Shepard House Bed and Breakfast.

 

Croissants are cut into approximately 1/4 inch or so thicknesses, lengthwise to make the 'nest for the egg.

An egg is carefully dropped into each nest, seasoned with salt and pepper and then baked in the oven....

then served with a delicious Dijon cream sauce.

I know my husband will be asking me to make these again - they were that good. You can't get much better than a perfectly baked egg in a flaky croissant nest with a dollop of wonderful Dijon cream!

Happy Sunday!

Baked Eggs in Croissant 'Nests'
Adapted from The Kate Shepard House Bed & Breakfast
Printable Recipe


You will need:

Standard-size Muffin Tin
Large eggs (1 egg per muffin cup---according to the number of guests you are serving)
Croissants
Sea salt and freshly ground pepper Preheat oven to 375 degrees F.

Then:

Spray muffin tin(s) with non-stick cooking spray (I like Baker's Joy)

Cut croissants lengthwise into 1/4 inch or thicker slices. Cut off the 'tips' of the croissants and press firmly into each muffin cup - smaller size of croissant going in first. Overlap as necessary to create a firm cups. Fill in with cut pieces as necessary. Crack eggs into a small cup first (so you don't get egg shell in your croissant cups) and then pour into the center of each bread-lined cup. Salt and pepper each egg to taste.

Bake at 375 degrees F for 16-21 minutes, depending on the accuracy of your oven and the preferred doneness of your egg (I baked mine for about 19 minutes). You can jiggle the pan to see how loose the eggs are to check for done-ness. When done, remove muffin tin from oven and carefully run a knife or silicone spatula around the edges of egg nest in order to release the bread from muffin cup. Carefully lift and remove cooked nests with a thin spatula or flat knife. Place upright on serving plate and pass Dijon Cream Sauce.

Dijon Cream Sauce:

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 and 1/4 cup half and half (light cream)
1 tablespoon chopped parsley
1 tablespoon Dijon mustard
salt and freshly ground black pepper to taste

While eggs are baking, melt butter in a saucepan over medium heat. Add flour and whisk until blended. Whisk in half and half and remaining ingredients, except for parsley, whisking often, being careful not to let it boil. When sauce has thickened, remove from heat and add chopped parsley.

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French Lemon Poppy Seed Cake

Here is a recipe from the Joanne Chang's baking cookbook Flour from the bakery of the same name in Boston. I have always loved lemon poppy seed cakes and muffins and this one sounded just a little different in the ingredients and preparation. All ingredients are brought to room temperature before proceeding with the recipe - even melted butter and cream.

This cake has a light texture most likely due to how the eggs and sugar are whipped until light and fluffy before the rest of the ingredients are incorporated. It's also not overly sweet-tasting which I liked.

It was perfect with a cup of tea while enjoying a few cut daffodils from the garden. 

French Lemon Poppy Seed Cake

Adapted from Flour by Joanne Chang
Printable Recipe

2 cups cake flour (such as Swans Down)
(such as Swans Down) 3/4 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup plus 3 tablespoons unsalted butter
1/4 cup heavy cream, at room temperature
1 tablespoon fresh lemon juice (from approx 1/2 lemon)
3 tablespoons poppy seeds
4 eggs
1-1/2 cups granulated sugar

For the Lemon Glaze:
1/2 cup confectioners' sugar
1 to 2 tablespoons fresh lemon juice

Position the oven rack in the center of the oven and preheat the oven to 350 degrees F. Butter and flour a 9 b 5 inch loaf pan.

In a medium bowl, sift together the flour, baking powder and salt. Set aside.

In a large bowl, whisk together the butter, cream, lemon zest, lemon juice and poppy seeds. If the butter starts to harden, heat the mixture gently until the butter is melted again. Set aside.

Using a stand mixer fitted with the whip attachment (or a hand mixer), beat together the eggs and granulated sugar on medium speed for about 4 minutes, or until light, fluffy and lemon colored. With a hand mixer this will take twice as long.

Using a rubber spatula, gently fold the flour mixture into the egg mixture until just combined. Fold about one-fourth of the egg and flour mixture into the butter-cream mixture. Then fold in the remaining egg-flour mixture until thoroughly combined. Pour the batter into the prepared pan.

Bake for about 1 hour  or until the top of the cake is golden and springs back when you press the middle. Place on a wire rack to cool for at least 30 minutes. I suggest you start testing the cake with a toothpick after 40-45 minutes as my cake was finished before the 1 hour suggested time. 

Make the lemon glaze while the cake is cooling by adding just enough lemon juice to the confectioners' sugar to make an easily spreadable consistency.

When the cake has cooled for at least 30 minutes, remove it from the pan and place it on the rack. Spoon or spread the glaze over the top of the still-warm cake, allowing the glaze to dribble down the sides of the cake.

The cake may be stored tightly wrapped in plastic wrap at room temperature for up to 3 days.

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Really? Really! The Best Ever Mac 'n Cheese!

I'm a cheese snob. Living in Wisconsin, I think I'm entitled to a modicum of cheese snobbery. That being said, I still refuse to wear a cheesehead hat! Here are some fun cheese facts that I found here and here:

Wisconsin leads the nation in number of dairy farms - 18,000, number of cheese plants - 126 and, total U.S. cheese production - 2 billion pounds. Wisconsin is the # 1 cheese-producing state, making 26% of the country's cheese. Wisconsin cheese-makers were the originators of brick and Colby cheeses.

In celebration of cheese, I offer to you the Los Angeles Times Best Ever Mac 'N Cheese which is my favorite mac 'n cheese recipe and is, truly, the best ever mac 'n cheese.

Wisconsin cheese snob and bovine approved!

This was a 'clean out the cheese bin in the refrigerator' recipe for me so the cheeses I used are not those called for in the original recipe. Feel free to substitute your favorite blend of cheeses but a combination of a some type of cheddar and Swiss-like cheese is the best combination.

Not for every day consumption, needless to say but oh, so delicious!

The Best Ever Mac 'N Cheese

Adapted from the LA Times
Printable Recipe

1/2 cup panko bread crumbs
1 teaspoon melted butter
1/2 cup (1 stick) butter
1/2 cup flour
5 cups milk (I used fat free)
1/2 teaspoon dry mustard
1/4 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon nutmeg
1 teaspoon salt
1 bay leaf
4 cups shredded sharp cheddar cheese, divided
2-1/2 cups shredded Jarlsberg cheese (or Gruyere)
1/2 cup shredded Asiago
1 pound of pasta or macaroni, I used Campanelle
1/2 cup heavy cream (I used half & half cream)

Heat the oven to 350 degrees. Toss the panko bread crumbs with the melted butter on a small baking pan. Toast the bread crumbs until lightly browned, about 7-10 minutes. Set aside to cool.

In a large saucepan, heat the butter over medium heat until melted, then stir in the flour. Stir until the mixture is blended and smooth, about 1-2 minutes. Remove from the heat and slowly whisk in the milk. Add the dry mustard, white and cayenne pepper, nutmeg, salt and bay leaf. Return to heat and stir until mixture begins to boil, then reduce the heat to low and simmer for 30 minutes, stirring occasionally. Remove the bay leaf.

Stir in 3 cups of the cheddar and all the Gruyère until melted. Pour the sauce over the cooked macaroni in a large bowl, stirring until all of the macaroni is coated. Pour the macaroni into a well-buttered 9- by 13-inch casserole. Drizzle heavy cream around the edges of the casserole. Sprinkle on it the remaining 1 cup cheddar cheese, then the toasted bread crumbs.

Cover the casserole with aluminum foil. Bake 20 minutes. Remove the foil and bake uncovered an additional 10 minutes. Put under a preheated broiler for 5 minutes.

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Tomato Soup with Cheesy Polenta Garnish

I love tomato soup!  I have fond memories of sitting in my mother's kitchen as a little girl and having her make tomato soup and a cheese sandwich for me.  The cheese sandwich always got dunked in the tomato soup. Yum! Of course, my mother would open a can of tomato soup and just add milk and Voila - soup.  

The cheesey polenta was my version of the cheese sandwich for dunking :)   This wonderful, tomato soup and polenta were a delicious combination!

Tomato Soup

Adapted from The Soup Bible
Printable Recipe

1 tablespoon butter
1 tablespoon olive oil
1 onion, chopped
2 carrots, chopped
2 lb tomatoes, peeled and quartered (I used Pomi)
2 cups chicken stock
2 tablespoons chopped fresh parsley
1 teaspoon fresh thyme leaves
1 small bay leaf
5 tablespoons whipping cream (optional - I used Fat Free Half & Half)
Salt and freshly ground pepper

Melt the butter and olive oil in a large saucepan. Add the onion and carrot and cook for 5 minutes, until softened. Stir in the tomatoes, chicken stock, parsley, thyme and bay leaf. Bring to a boil. Reduce heat and low, cover pan, and simmer for 15-20 minutes until the vegetables are tender.

With a blender or food process, puree the soup in batches. Return pureed soup to the saucepan.

Stir in the cream, if using, and reheat gently. Season with salt and freshly ground pepper to taste. Serve warm garnished with baked polenta and chives or fresh thyme.

Baked Polenta

Adapted from Several Recipes

Makes a large baking sheet of polenta.

1-3/4 cups stone ground corn meal
3-1/2 cups water (or chicken stock)
Kosher salt
4 cups additional water (or chicken stock)
1 garlic clove, minced
1 cup grated Parmesan
Salt and pepper to taste

9 x 13 inch glass baking dish
Large rimmed baking pan lined with a silicone liner or parchment paper.

Add 1 teaspoon Kosher salt to the 3-1/2 cups of water in a medium to large saucepan and bring to a boil. Bring the additional 4 cups of water to a boil in another pan nearby.

Slowing add the corn meal to the pan with the salted water and whisk gently. Turn the heat down to low. Simmer gently and add water from the nearby pan in ladles-full as the polenta becomes thick. Keep simmering and adding additional water, as needed, to keep the polenta from sticking to the bottom of the pan until the desired consistency is reached (for baked polenta you want it to be slightly thicker - like thick oatmeal). This will take about 30 minutes.

Add the Parmesan cheese, minced garlic and salt and pepper to taste.

Pour the polenta into a 9 x 13 inch glass baking dish and spread evenly. Allow to cool slightly on the counter top, then place into refrigerator for at least one hour, or covered, with plastic wrap until the next day.

After the polenta has chilled sufficiently and you are ready to prepare it, preheat the oven to 450 F. Cut the chilled polenta into squares or diamond shapes with a sharp knife or rounds with a biscuit or cookie cutter. Place the cut polenta on the lined baking pan. Brush with melted butter or cooking spray and sprinkle with additional Parmesan cheese and bake in the preheated oven for 15-20 minutes until golden brown and crispy on the edges.

Ladle hot tomato soup into bowls and top with a slice of polenta. Garnish with fresh chives, parsley or thyme.

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Intense Chocolate Layer Cake for the Serious Chocolate Lover~

Today, I'm sharing another recipe from our big, birthday bash last weekend. Since all three of us who had birthdays each have our own favorite birthday cake, I decided the combo birthday party needed a not-playing-favorites, brand new recipe. (Keep in mind, I am an awful cake and cookie decorator! It is my so far, unsuccessful goal to one day change that).

I can't remember where I read the first mention of this recipe but thank goodness I did! Evidently, it's the most reviewed cake recipe on Epicurious.com with over 1400 reviews. I guess it's one of those love-it or hate-it recipes with the majority of those who have tried it being in the former rather than latter category.

 

After reading through almost 100 of the reviews, I gleaned some very useful information but not enough to prevent ending up without a couple of issues. As you can see, my cake is slightly lopsided and I allowed the ganache frosting to harden up a wee bit too much. Also, my cake layers must not have been totally done (even though my toothpick came out clean) since the cake fell slightly in the center and the cake settled to a fudge-y mass in he center, making my whipped cream/raspberry filling messy.

All of that being said, this was one of the most amazing, sensational, delicious chocolate cakes I have ever tasted!

The cake batter made too much for my 9" cake pans, so I made cupcakes with the rest of the batter and shared them with friends. The cupcakes turned out perfectly, probably because they were a little more well-baked.

 

The cake really doesn't need any ganache or frosting at all, it's that good. You could serve it plain, with some raspberry whipped cream or raspberry ice cream on the side.

Chocolate-Lovers Chocolate Layer Cake
Adapted from Epicurious
Printable Recipe

Serves 12 to 14

For cake layers:
3 ounces fine-quality semisweet chocolate
1 1/2 cups hot brewed coffee (I used decaf so we wouldn't lose any sleep!)
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process)
2 teaspoons baking soda 3/4 teaspoon baking powder
1 1/4 teaspoons salt
4 large eggs (the original recipe calls for only 3)
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoon vanilla

For ganache frosting:
1 pound fine-quality semisweet chocolate
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
1/2 stick (1/4 cup) unsalted butter

For Raspberry Whipped Cream Filling
1 pint heavy whipping cream
2/3 jar of good-quality raspberry preserves

2 10" or 9" cake pans

Preheat oven to 300°F. and grease pans with Crisco. Line bottoms with rounds of wax paper and grease paper then dust pans with sifted cocoa powder. Tap out excess.

Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.

Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes if using 10" pans, or about 50-55 minutes if using 9" pans.

Cool layers completely in pans on racks. If necessary, run a thin knife around edges of pans (you probably won't need to do this if you carefully greased and dusted the pans with cocoa) and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers are best made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature. This firms up the cake and makes it easier to handle.

Make frosting: Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth. Transfer frosting to a bowl and cool, stirring occasionally, until spreadable. I put my in the refrigerator until spreadable, checking on it every 10-15 minutes.

Make raspberry filling: With an electric mixer with the whipping attachment, whip the heavy cream until stiff peaks form. Gently fold in the raspberry preserves.

Spread filling between cake layers up to 1/2 inch from sides. Spread chocolate ganache and over top and sides. Cake keeps, covered and chilled, 3 days (we found the cake still tasted great after over 5 days!). Bring cake to room temperature before serving.

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